Henry Quesada

Henry Quesada identifies as an "artist by vocation" and a "promoter and standard bearer of the 'New Cuisine.'" His philosophy is rooted in a lifelong passion for cooking, ignited in his mother's kitchen and honed through nearly two decades of international experience across three continents—Mexico, United States, Spain, Thailand, Singapore, and Cambodia. This extensive journey has allowed him to discover, create, and apply diverse techniques, ultimately developing a distinctive style. At Conservatorium, this translates into an overarching vision centered on the quality of raw materials, simplicity, and elegance. He is deeply committed to using primarily local Costa Rican products, carefully selected for their clean and organic flavors. This commitment extends to sourcing from small, local suppliers and even family farms for premium meats, drawing inspiration from the restaurant's natural surroundings in Ciudad Colón. The driving force behind his work is the creation of "unique experiences through the palate that reach all the senses," blurring the lines between reality and fantasy through experimentation and creativity. The "zero waste" objective of their R&D laboratory further underscores a holistic and responsible approach to ingredients, valorizing undervalued local produce and transforming them into novel culinary elements. Chef Henry Quesada's technical style is deeply influenced by his advanced training at Le Cordon Bleu and a Master's degree in Technique, Product and Creativity from the Basque Culinary Center. He is a proponent of "avant-garde cuisine" and the "New Cuisine," employing state-of-the-art equipment and scientific rigor in their dedicated R&D laboratory, which he considers a central axis and priority. His approach to flavor and plating is characterized by innovation and a continuous evolution of aromas, textures, and tastes. The laboratory is a crucial "creative space" where dishes are conceived using different techniques, often involving food and chemical engineers to transform national products. Fire is a fundamental "transforming element" in their gastronomic proposal, embodying their "creative grill" concept. While meat, particularly dry-aged Costa Rican pastured meats (aged 21 to 100 days), is a star, the menu is diverse, featuring vegetarian and vegan options crafted with equal precision. Signature dishes that exemplify this blend of tradition, innovation, and local ingredients include the "Tartar de sandía" (watermelon tartare), "Tiradito de pipa" (young coconut tiradito designed to mimic ceviche), green coffee and uchuva vinegars developed in the lab, and dishes like "sorbete de chayote" (chayote sorbet) and "queso y remolacha de la huerta" (cheese and garden beet). His work involves valorizing local products such as tacaco, pejibaye, and even the seeds of the Guanacaste tree for applications like miso.

Career

• Owner-Chef at Conservatorium, Ciudad Colón, San José, Costa Rica
• Executive Chef at PaleoCR, Costa Rica
• Executive Chef at Paleorobbie, Thailandia
• Internship at Restaurant Gaggan, Thailandia
• Executive Sous Chef kitchen manager at Doris metropolitan new orleans, New Orleans, USA
• Cocinero at Doris metropolitan Costa Rica, Costa Rica
• Cocinero at Grupo reyo, Costa Rica
• Sous Chef at Restaurante La Tasca del novillo, Costa Rica
• Cocinero at Restaurante Ozaki, Costa Rica